Ham and white beans is a classic comfort food dish that brings warmth and flavor to the table with minimal effort. It’s a hearty, rustic recipe that has been passed down through generations, often made with leftover ham and pantry staples. The magic lies in the simplicity—tender beans, smoky ham, and aromatic vegetables simmered together until everything melts into a creamy, satisfying pot of goodness. It’s budget-friendly, filling, and perfect for feeding a crowd or prepping meals ahead. Whether you’re craving something nostalgic or need a cozy dish for a chilly evening, this recipe is sure to deliver both flavor and comfort.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish also freezes very well—simply cool it completely and transfer to freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the texture.
This recipe makes about 6 to 8 servings and is ideal for family dinners, potlucks, or as a make-ahead meal. Serve it with a slice of cornbread or crusty bread to complete the experience.
You’ll love this recipe because it’s cozy, rich in flavor, and incredibly satisfying. It uses basic ingredients but creates a complex, savory dish thanks to the slow simmering process. It’s naturally gluten-free, packed with protein and fiber, and great for making use of leftover ham. Plus, it’s incredibly easy to prepare—just throw everything into a pot and let it work its magic.
You’ll need a large pot or Dutch oven, a wooden spoon, a cutting board, a knife, measuring cups and spoons, and a ladle for serving. If using dried beans, you’ll also need a bowl for soaking.
Soak dried beans overnight or use canned beans for a quicker version. Don’t skip sautéing the onions, garlic, and celery—it adds depth to the flavor. Taste and season as you go, especially toward the end of cooking. If using a ham bone, let it simmer in the soup to release its full flavor before removing and shredding the meat.
Ingredients
1 pound dried great northern beans or 3 cans (15 oz) white beans, drained and rinsed
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 ham bone or 2 cups chopped cooked ham
6 cups chicken broth or water
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Directions
If using dried beans, rinse and soak them overnight in water. Drain before using. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute. Stir in beans, ham bone or chopped ham, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, or until beans are tender. If using canned beans, reduce simmering time to 30–40 minutes. Remove bay leaf and ham bone, shred any meat from the bone and return it to the pot. Season with salt and pepper to taste before serving.
Add greens like spinach or kale near the end of cooking for added nutrition. A splash of hot sauce or apple cider vinegar gives the dish a little kick. You can also mash some beans with a spoon to thicken the broth naturally.